Concepedia

Publication | Closed Access

Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger

DOI

76

Citations

25

References

2013

Year

Nicola Giaretta, Antonella M.A. Di Giuseppe, Martina Lippert, Augusto Parente, Antimo Di Maro
Food Chemistry

References

YearCitations

Page 1